Monday, 20 April 2009

After Pesach Eating

The end of last week was very busy. Wednesday was the last day of Pesach, and also my 24th birthday. We had a tea for about 12 people in my house, with smoked salmon on matza, a couple of Pesach cake mix cakes, some fruit, and bubbelahs, which are similar to donuts, only made of matza meal. They are very good! In the evening we went out for a non-Pesach dinner to a restaurant that used to be a very good Thai, which had just turned into a pan-Asian buffet. Still pretty good and there was the major bonus of sushi.

Thursday I went out with some friends for drinks to celebrate my birthday, so Friday was our first proper non-Pesach dinner. We also had some friends coming, and it was my last dinner at home before heading back to Oxford. Mum and I spent some time planning a good non-Pesach meal, with no potatoes!

Our starter was:

Little Moroccan flat breads, which are basically pitta cut into strips with a mixture of poppy seeds, sesame seeds, cumin seeds and olive oil, bashed in the pestle & mortar, then spread on top. They then get baked in the oven for about 5 minutes.

Homemade homous: a can of chick peas, drained, but liquid reserved, and a couple of tablespoons added to the food processor, combined with a couple of tablespoons of tahini, a few cloves of garlic, lots of lemon juice fresh corriander, garlic salt and paprika. Adjust to taste and add a splash of olive oil at the end.

Aubergine dip: I chopped a few cloves of garlic into spheres and stuck them into three aubergines, then roasted in the oven until fairly black. I put the garlic and the flesh of the aubergine in the food processor, and added a little lemon juice and corriander, and blended.

This was served with tabbouleh, which mum made, garlic mushrooms, and bought taramasalata.

2 comments:

Wow,that sounds like a fabulous meal! You have a great blog going on in here,I love homemade hummus and I can't wait to try your aubergine dip too!Hope you wont mind but I'd love to guide Foodista readers to your site, just add this little widget here to this post and it's all set to go, Thanks! - Alisa@Foodista.com